Pumpkin Turkey Chili cooks in the slow cooker and makes a comforting bowl of chili. It will satisfy your hunger and keep you cozy as the days get shorter and the evenings get cooler.
I am a big fan of using pumpkin puree in savory dishes. Traditionally pumpkin puree is used to make sweet desserts, like Pumpkin Roll, Pumpkin Crunch, Mini Pumpkin Pies, and Pumpkin Snickerdoodles. We love them all!
But pumpkin puree can also shine in savory dishes, like Spiced Pumpkin Baked Beans and this recipe for Pumpkin Turkey Chili. The flavors of fall never tasted–or smelled–better than they do in this delicious chili.
You’re going to love Pumpkin Turkey Chili because it takes just 20 minutes to prepare and gets put in the slow cooker at lunchtime and is ready to enjoy by dinnertime. Serve it with crispy tortilla strips and sour cream…or make some Skillet Cornbread to complete the meal.
With just 10 ingredients and a handful of spices, you can make this seasonal chili in the slow cooker or on the stovetop. Full of warm flavors, it will quickly become one of your favorite fall soup recipes.
Pumpkin Turkey Chili Recipe
Key Ingredients:
- Ground Turkey– I used a one-pound package of 85/15 ground turkey to make this chili. Leaner meat can be used, but I like to have a little bit of fat in the skillet when cooking the turkey.
- Pumpkin Puree– Use solid-pack pumpkin puree for this recipe. Do not use pumpkin pie filling, it has additional ingredients mixed in. Libby’s Pumpkin Puree is a great choice.
- Bacon and Onions– Chop and cook the bacon first, then add the onion to the pan and cook it until tender. This gives you a great base for building a flavorful chili.
- Garlic– This is added with the onions for a great savory flavor. Everything is better with garlic!
- Diced Green Chiles– The chiles give this recipe a zesty, warm flavor. Use a 3-ounce can of Hatch green chiles. You can find them in Mexican Food aisle of the grocery store. Omit them if you don’t want the chili spicy.
- Beans– Navy and Dark Red Kidney Beans provide texture, creaminess and fiber to the chili. I like to use a combination of light and dark beans for variety and flavor.
- Spices– Oregano, cumin, chili powder and smoked paprika get added to the meat mixture before it goes into the slow cooker. Before serving the chili, salt and pepper it to taste.
- Tomato Paste and Chicken Broth– Tomato paste acts as a thickener and the chicken broth will add moisture and brings the chili together.
You’ll be surprised at just how tasty this bowl of chili really is! Mildly spicy, warm and zesty, the family is sure to come back for a second bowl.
How to make Pumpkin Turkey Chili
Step-by-Step Instructions:
- Add the chopped bacon to a large skillet over medium heat. Stir and cook until lightly browned, about 8 minutes. Stir in the chopped onions and cook until tender, about 6 more minutes.
- Add the ground turkey, garlic, oregano, chili powder, cumin and smoked paprika. Stir and cook until turkey in no longer pink, about 6 minutes.
- Place the meat mixture and the remaining ingredients in the slow cooker. Stir to combine. Cook on low heat for 4 hours, stirring occasionally.
- Salt and pepper the chili to taste. Serve it with tortilla strips, cornbread, sour cream and shredded cheddar cheese. Recipe makes 5 servings.
How to garnish Pumpkin Turkey Chili
There’s a variety of great toppings for a bowl of chili! With this recipe, it is always good to serve it with some shredded cheddar cheese and sour cream to cool things down.
A crunchy element, like crackers, tortilla strips, or cornbread is also a tasty choice and adds a nice texture to the bowl. Fresh herbs, like parsley or chopped chives, add fresh flavors and color.
We like Pumpkin Turkey Chili best with a dollop of sour cream, a pinch of fresh chives, shredded cheddar cheese, and some sweet cornbread to round out the meal.
Can I make Pumpkin Turkey Chili on the stovetop?
You can make this hearty meal on the stovetop all in one pan. Simply follow steps one and two of the directions, using a Dutch Oven or large soup pot instead of a skillet. Once the meat is cooked, add the remaining ingredients. Simmer on the stove for 20 minutes until the flavors are blended.
Whether you finish this chili on the stove or put it in the crockpot to cook slowly over a few hours, it results in a hearty, memorable bowl of comfort food.
How to store Pumpkin Turkey Chili
Cool the leftover chili completely and store it in an airtight container in the refrigerator for up to 5 days. Chili can also be put in freezer bags or plastic containers and kept in the freezer for up to 3 months.
More Favorite Chili Recipes
- Sweet Potato and Black Bean Chili
- Cincinnati Style Chili
- White Chicken Chili
- Tex-Mex Turkey Chili
- Vegetarian Chili
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Pumpkin Turkey Chili
Ingredients
- 5 slices bacon, chopped
- 1 medium onion, chopped
- 1 teaspoon garlic, minced
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teasoon smoked paprika
- 1 teaspoon oregano
- 3 ounces green chiles, diced, mild
- 1 tabelspoon tomato paste, heaping
- 15 ounces navy beans, rinsed and drained
- 15 ounces dark red kidney beans, rinsed and drained
- 15 ounces pumpkin puree
- 2 cups chicken broth
- salt and black pepper to taste
- tortilla chips, sour cream, shredded cheddar, for garnish
Instructions
- Add the chopped bacon to a large skillet over medium heat. Stir and cook until lightly browned, about 8 minutes. Stir in the chopped onions and cook until tender, about 6 more minutes.
- Add the ground turkey, garlic, oregano, chili powder, cumin and smoked paprika. Stir and cook until turkey in no longer pink, about 6 minutes.
- Place the meat mixture and the remaining ingredients in the slow cooker. Stir to combine. Cook on low heat for 4 hours, stirring occasionally.
- Salt and pepper the chili to taste. Serve it with tortilla strips, cornbread, sour cream and shredded cheddar cheese. Recipe makes 5 servings.
Equipment
- 1 sharp knife
- 1 large skillet
- 1 4-quart slow-cooker
- 1 mesh strainer, to rinse and drain the beans
